Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 serving
Amount Per Serving
Calories 147.4
Total Fat 4.4 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.4 g
Cholesterol 15.2 mg
Sodium 142.0 mg
Potassium 63.4 mg
Total Carbohydrate 25.4 g
Dietary Fiber 0.7 g
Sugars 14.6 g
Protein 1.9 g
Vitamin A 4.3 %
Vitamin B-12 0.6 %
Vitamin B-6 1.2 %
Vitamin C 1.4 %
Vitamin D 0.5 %
Vitamin E 4.4 %
Calcium 1.3 %
Copper 1.8 %
Folate 7.3 %
Iron 4.5 %
Magnesium 1.8 %
Manganese 7.6 %
Niacin 4.3 %
Pantothenic Acid 1.2 %
Phosphorus 3.0 %
Riboflavin 5.5 %
Selenium 8.2 %
Thiamin 7.7 %
Zinc 1.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Granny's Zucchini Bread

View the full Granny's Zucchini Bread Recipe & Instructions
Submitted by: MSCAT3851

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Granny's Zucchini Bread

53 calories of Granulated Sugar, (0.07 cup)

50 calories of Flour, white, (0.11 cup)

39 calories of Canola Oil, (0.02 cup)

5 calories of Egg, fresh, whole, raw, (0.07 large)

3 calories of Zucchini, (0.07 cup, mashed)

0 calories of Nutmeg, ground, (0.04 tsp)

0 calories of Cinnamon, ground, (0.07 tsp)

0 calories of Baking Powder, (0.02 tsp)

0 calories of Salt, (0.04 tsp)

0 calories of Baking Soda, (0.04 tsp)

Nutrition & Calorie Comments  

I just made these with a few subs. 1/4 cup greek yogurt for the oil and half sugar/half splenda. Allspice instead of nutmeg and cut the baking soda in half because I live at 4700 feet. Made into 12 muffins they took about 20 minutes and had a low 101 cal/muffin. Delightful! Submitted by:

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Moist & flavorful. Switched out applesauce for oil, and reduced sugar to 3/4 cup (learning that most recipes don't need so much sugar). Used a combo of unbleached & white Whole Wheat flour. Added 1 teaspoon of ground flax seed and 1/2 cup of ground hazelnuts, plus 2 T water so dough wasn't dry. Submitted by:

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I have made this recipe a few times and it always turns out really well. I normally cut the sugar in half and I use a vegan powdered egg replacer. I have also successfully substituted half a cup of the all purpose flour with whole wheat. Submitted by:

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I replaced the oil with greek yogurt and the sugar half with splenda...fabulous bread...moist, sweet, so flavorful! Just yummie! Submitted by:

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Very good-used a little less sugar. Submitted by:

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I followed everyone's advice regarding splenda and applesauce, and I also used egg substitute. This recipe wasn't quite as moist as the zucchini bread my Mom used to make, but it's SO much healthier! I redid the nutrition information based upon the changes, and 10 servings is just over 100 calories! Submitted by:

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I substituted the oil with organic applesauce, the egg with 1tbsp ground flaxseed/3tbsp water, used 1/3x 2 cups (sorry unsure on math) of blue agave sweetner in place of the sugar and whole wheat unbleached flour. It turned out very moist and delicious if a bit dense. Submitted by:

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I will try this ... what are the nutrition values? Submitted by:

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Great recipe. I think next time I will try using apple sauce as a substitution for the oil to bring the calories down a little. Also, it's good as is but I like putting a skim of light or fat free cream cheese on my slice.
Thanks for sharing this recipe :)
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